Higher Education::Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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	Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
The Culinary Institute of America (CIA)
ISBN: 978-0-7645-8844-0
©2007
400 pages

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TITLE INFORMATION

Description | Author Info | Table of Contents | Hallmark Features | Sample Chapters

Table of Contents

Acknowledgments.

Introduction.

Confectionery Ingredients and Equipment.

Cacao and Chocolate.

Packaging and Storage.

Fundamental Techniques.

Cream Ganache.

Butter Ganache.

Noncrystalline Sugar Confections.

Crystalline Sugar Confections.

Jellies.

Aerated Confections.

Nut Centers.

Appendix.

Glossary.

References.

Index.

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